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  • The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, hummus, chana, kadale kaalu , sanaga pappu , shimbra) is an edible legume of the family Fabaceae, subfamily Faboideae.
  • Chickpeas are a helpful source of zinc, folate and protein.


  • Chickpeas mature in 3-7 months and the leaves turn brown/yellow during maturity Chickpea or Chana, as it is popularly know in India, is a native to the Middle East and has been grown traditionally throughout the semi-arid regions of India and the Mediterranean.
  • Harvesting of chickpeas can take place when the seed moisture is 18%.It may test dry after  harvest, but it takes some time for the moisture in the large seed to equalize across the entire seed.


  • The world’s total production of chickpeas hovers around 8.5 million metric tons annually and is grown over 10 million hectares of land approximately.
  • Major producers of chickpea include India, Pakistan, and Mexico. Turkey, Mexico, Iran, Australia and Canada are the main exporters.
  • Mediterranean, South Asian and South American countries are the main importers.
  • The domestic demand of chickpea is so large that after it being the largest producer of chana, India is also the largest importer of chana in the world.


  • Chickpea seeds are eaten fresh as green vegetables, parched, fried, roasted, and boiled; as snack food, sweet and condiments; seeds are ground and the flour can be used as soup, dhal, and to make bread; prepared with pepper, salt and lemon it is served as a side dish.
  • Chick pea flour is used as a batter to coat various vegetables and meats before frying.

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